Ingredients
1
head cauliflower (1 1/2 lb), divided into large florets (about 6 cups)
4
teaspoons olive or canola oil
1
teaspoon chili powder
1
teaspoon garlic powder
1/8
teaspoon salt
Preparation
Heat oven to 400°F. Line 15x10x1-inch pan with foil; spray with cooking spray.
Cut cauliflower florets into 1/2-inch slices; place in 3-quart bowl.
In small bowl, mix remaining ingredients. Pour over cauliflower, tossing to coat cauliflower. Spread in pan.
Roast uncovered 20 to 25 minutes, turning after 10 minutes, until cauliflower is tender and slightly brown around edges.
